Monday, March 28, 2011

Diner Style Meatloaf

When I cook, I like to classify recipes in two categories: weeknight meals and Sunday meals.  The weeknight meals are easy and quick, and Sunday meals take longer and require more prep work.  This has been a long time family favorite - I came across this recipe from a super cute cookbook that my mother in law gave me early on in my marraige.  This is a "Sunday" meal - there is a lot of prep work involved consisting of lots of chopping.  I recommend chopping things ahead of time if you know you'll be in a bit of a hurry to get dinner moving.  But, it's worth it - this meatloaf is so flavorful and moist!

Diner Style Meatloaf
Recipe from Mary Engelbreit’s Queen of the Kitchen Cookbook, pg. 46

½ C chicken broth
1 T vegetable oil
3 large shallots, finely chopped
½ C finely chopped carrot (about 1 carrot)
10 oz. small white mushrooms, finely chopped
2 garlic cloves, minced
1 tsp. salt
½ tsp. freshly ground pepper
1 pound lean ground turkey
1 ¼ C fresh bread crumbs (about 4 slices of bread)
1 Granny Smith apple, peeled and grated
¼ C finely chopped fresh parsley
1 T finely chopped fresh sage leaves, or 1 tsp. dried and crumbled sage
1 large egg, lightly beaten

1.   In a large non-stick skillet, bring the broth and oil to a simmer over medium-high heat.  Add the shallots and carrots and cook, stirring, for about 4 minutes, or until shallots are softened.  Add mushrooms, garlic, 1 tsp. salt, and ½ tsp. pepper and cook, stirring, for 5 minutes, or until most of liquid has evaporated.  Transfer the mixture to a large bowl, let cool.
2.   Preheat oven to 350 degrees.  Lightly oil a baking sheet.
3.   With your hands, thoroughly mix the turkey, bread crumbs, apple pasley, and sage into the cooled vegetable mixture.  Add the egg and mix well.  Divide the mixture in half and on the baking sheet, shape each portion into an oval about 6 ½” long, 4” wide and 1 ½” high. 
4.   Bake for about 45 minutes, or until cooked through.  Let the meatloaf rest, loosely covered, for 5 minutes.
5.  Cut the meatloaf into ½” slices, arrange on a platter.

Chef Notes:
a.   Instead of using 10 oz. of mushrooms, I purchase the 8 oz. package.  I also purchase sliced.  It helps chopping go by faster.

See the bits of veggies?  None of my kids like mushrooms, but they have no idea that's what is in here!!!  :-)

Enjoy and live with gusto!!


  1. Hi Carina! This looks wonderful. To tell you the truth, I have never had meatloaf in my life (never cooked before or had it at a restaurant). I always wanted to try cooking but I wasn't sure if the taste will be okay or not since I never eaten. It seems like you have been cooking this recipe for a long time. I'll keep this recipe. Thank you.

  2. Hi Carina! Check my website tomorrow - I'll be nominating you for Sisterhood Of The World Bloggers Award.

  3. Oh my goodness! Wow, thank you so much, I am incredibly honored that you would think of me for such an award!! I can't wait to check out your website!!!